Libby's® Pumpkin Roll - Reviews (Page 3) - Recipe

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LIBBY'S® PUMPKIN ROLL

Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

CAKE:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FILLING:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cooks Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Estimated Times: Preparation - 45 minutes; Cooking - 13 minutes; Cooling Time - 1 hour refrigerating.

Yields 10.

Submitted by: LIBBY'S® Pumpkin

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recipe reviews
Libby's® Pumpkin Roll

· Dec 24 · #150356

Badgermom (Pennsylvania) says:

Freeze your leftover pumpkin and put in smoothies at a later date.

· Dec 25 · #150441

Elizabeth says:

Loved it! Turned out great. I did not use a towel to wrap it in however I just used parchment paper and it turned out very good.

· Apr 24 · #154935

Shinerika Reaves (Georgia) says:

Great recipe. I've made it countless times with outstanding results.

· Oct 27 · #173989

Gina (North Carolina) says:

I have been making this recipe for twenty plus years and always get requests for more. Every one loves them!

· Nov 3 · #176866

Melissa (Colorado) says:

Can this recipe be used in high altitude over 6600 feet?

· Sep 29 · #178996

Donna Allen (Florida) says:

My mom made this recipe each year and now that she is no longer with us, I thought it was my turn to make the pumpkin roll. I have to admit my first attempt wasn't successful... all my own fault... not due to the recipe. Second attempt was a success and enjoyed by the women in my neighborhood at a recent tea.

· Nov 2 · #182679

Marian Huck (Texas) says:

This is the best! I have made it every year... actually I make 6 and keep them in the freezer to have on hand. Thank you for a great treat.

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